The Food Medic's pea, mint and feta frittata

  • Serves: 4
  • Prep: 5mins
  • Cook: 15mins


  • 8 British Lion eggs
  • 80ml milk
  • 1 tbsp. olive oil
  • 150g frozen peas
  • 100g feta
  • Handful of fresh mint leaves
  • Salt and pepper



  1. Preheat the oven to 200C.


  1. Boil the peas for five minutes in a saucepan of water. Drain and set aside.


  1. In a large bowl whisk the eggs and milk together. Stir in the peas and mint. Season with a pinch of salt and pepper.


  1. Heat the olive oil over a medium heat in a large ovenproof frying pan or skillet. Pour in the egg mixture and cook for 4-5 minutes to cook the base and the sides.


  1. Crumble the feta on top and place in the oven for 10-15 minutes until the top is golden and cheese is bubbling.

Cooks tips


    Nutritional information, per serving:
    Calories Carbs Protein Fat Saturates Salt
    253 4.8g 19.5g 17.7g 6.7g 1.3g

    Click on the stars to rate this recipe:

    1.8 / 5 rating (7 votes)

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